Quickbraisedchickenwithmoroccanspiceslemonandolives Recipes

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MOROCCAN BRAISED CHICKEN



Moroccan Braised Chicken image

This recipe has been submitted for play in ZWT9 - Morocco. This recipe is from cookbook: Fight Back With Food. In this tasty version chicken breasts are braised with chickpeas, lemon, cilantro and apricots. Yummy!

Provided by Baby Kato

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup dried apricot
1 cup water, boiling
1 tablespoon olive oil
4 boneless skinless chicken breast halves
1 large onion, finely chopped
6 garlic cloves, minced
2 celery ribs, thinly sliced
1 cup chickpeas, canned, drained and rinsed
1 (540 ml) can stewed tomatoes
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1 1/2 teaspoons ground coriander
1/2 teaspoon black pepper
1/2 cup fresh cilantro, chopped

Steps:

  • In a small bowl combine the apricots and the boiling water, let stand 10 minutes. Strain the apricots, reserving the the water, then dice the apricots. Set aside both the water and apricots until needed.
  • In a large skillet, heat the oil over medium heat, add the chicken and saute for 3 minutes per side or until golden brown. Transfer the chicken to a plate.
  • Add the onion and garlic to the skillet and cook 7 minutes, then add the celery and cook for 3 more minutes.
  • Stir in the apricots and the reserved liquid, the chickpeas, tomatoes, lemon zest, lemon juice, coriander and pepper.
  • Bring to a boil and return the chicken to the pan, reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
  • Stir in the cilantro and serve.

Nutrition Facts : Calories 342.4, Fat 7.7, SaturatedFat 1.3, Cholesterol 75.5, Sodium 656.4, Carbohydrate 39.5, Fiber 6.8, Sugar 16, Protein 30.9

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